Calzones with Pesto and Spinach

Amended from a recipe by Lauren Zembron found on the website:Healthy Food for Living

Homemade or store bought Dough for 1 Pizza, at room temperatureFlour, for rolling out Pizza Dough1 batch homemade oil-less Pesto *Recipe Follows - she uses this one because it keeps the calzones from becoming soggy, but I always used my regular pesto and it was fine2 cups tightly packed Spinach you can also use some of the bonus Arugula1 cup Ricotta CheeseSalt and freshly ground Black Pepper, to taste

Preheat oven to 450 F. Divide pizza dough into 4 equal pieces. On a clean, lightly floured surface, roll each piece of dough into a 1/4” thick circle of about 7” diameter. Place all dough circles onto a non-stick - or lined - baking sheet. Evenly divide the pesto amongst the 4 dough circles, spreading it across half of each and leaving a 1/2” border. Set aside. Heat a drizzle of olive oil in a large skillet over medium high heat. Add spinach and cook until wilted. Let cool for a few minutes. In a medium bowl, stir together the ricotta and spinach. Season to taste with salt and pepper. Evenly divide the ricotta/spinach mixture between the 4 dough circles, spreading it on top of the pesto. Each dough circle should still have a clean half. Fold the clean half over the filled half. Pinch/crimp dough edges together to form half circles. Gently piece the top of each calzone a few times with a fork. Place baking sheet into the preheated oven and cook for 15 - 20 minutes, until the calzones are golden brown. Let calzones rest at room temperature for about 5 minutes before serving. You can serve the calzones with warmed marinara sauce.